Preparing tagliatelle with ragù alla bolognese, the classic Bolognese sauce as it is made in Italy, has no mystery to it, provided that everything is done well and in its place. The ragù must be the right one, the pasta the appropriate kind, and the final step—bringing it all together—cannot be done just any old way.
In this recipe, we focus precisely on that: the final result. On how to bring a plate of tagliatelle al ragu, or pasta al ragu, to the table, well-bound, balanced, and with the texture it should have. Without inventions and without unnecessary complications.
Contents
Watch the video with all the steps
Below you can watch the video with all the steps to prepare authentic Italian tagliatelle with ragù alla bolognese simply and without mistakes.
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The foundations: ragù and fresh pasta
This recipe can be made completely from scratch, as any Italian nonna would, by preparing both the ragù alla bolognese and the fresh egg pasta at home.
If you want to do it that way, here are the two complete recipes, explained step by step:
- Authentic ragù alla bolognese, following the traditional recipe registered in Bologna.
- Fresh egg pasta, with correct proportions and practical tips.
However, I also perfectly understand that you don’t always have time. Fresh pasta is quite easy to find nowadays and can give very good results. With the ragù, on the other hand, the difference between homemade and store-bought is usually much more noticeable.
Main ingredients
For 2 people
⏱ Preparation time: 5 min
⏱ Cooking time: 10 min
- 200 g fresh egg tagliatelle
- 200 g ragù alla bolognese
- Grated Parmesan
- Black pepper (optional)
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to combine the pasta and the ragù correctly
Heat the ragù calmly
Put the ragù in a wide pan and heat it over low heat. It doesn’t need to boil hard, just be nice and hot and release all its aroma again.
Boil the pasta in plenty of salted water
Meanwhile, bring water to a boil with just the right amount of salt. Fresh pasta cooks very quickly, so it is best to have the ragù ready before adding it to the water.
Pasta almost al dente and into the pan
When the pasta is almost al dente, transfer it directly to the pan with the ragù. Add a little bit of the cooking water and mix well for a few seconds so that everything binds correctly.
Plating
Serve the tagliatelle nice and hot, add grated Parmesan to taste and, if you like, a little black pepper. Nothing else is needed.
Tips for perfection
Don’t drown the pasta in sauce
The ragù should accompany the pasta, not cover it. The proportion is important for the dish to be balanced.
Always use cooking water
That small addition makes all the difference when it comes to binding the sauce well with the pasta.
Quality Parmesan
You don’t need to add much, but it should be good. It shows.
Related recipes
Authentic Italian tagliatelle with ragù alla bolognese
This is one of those dishes that needs no introduction. Done well, it speaks for itself. Prepare it calmly, serve it hot, and enjoy it as they do in Italy.
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Enjoy your meal!
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The card
Tagliatelle with authentic Italian Bolognese ragù
Tagliatelle with Bolognese ragù just like in Italy: fresh pasta, perfect sauce. You will succeed like a nonna. Step-by-step video.
Ingredients
- 200 g fresh egg tagliatelle
- 200 g Bolognese ragù
- Grated Parmesan
- Black pepper optional
Instructions
-
Boil the pasta in salted water
- Heat the ragù over low heat
- Transfer the almost al dente pasta to the pan with the ragù
- Add a little cooking water and mix
- Serve hot with Parmesan
